Gado Gado Vegetable Salad is one of those dishes that feels special without being complicated. You get a variety of textures from the soft potatoes, the snap of green beans, and the crunch of bean sprouts, all coated in a warm, savory peanut sauce. The sauce ties everything together, and the fresh garnishes on top add brightness. I like making this when I want something filling yet light, and it works just as well for a weeknight dinner as it does for a casual gathering with friends.
About the Recipe
This salad is worth making because it gives you so much in one dish. You get protein from the eggs, plenty of vegetables cooked just right, and a sauce that makes everything taste rich and satisfying. The recipe uses simple cooking methods like boiling and blanching, so even if you are new to Indonesian food, you will feel comfortable preparing it. The end result is a platter that looks impressive and tastes like you put in more effort than you actually did.
Why you will love this recipe
The combination of warm and cool ingredients makes every bite interesting. The vegetables stay crisp because you blanch them quickly and then refresh them in cold water, which stops the cooking. The spicy nut sauce adds depth and a little heat, and the fresh garnishes bring a sharp contrast that keeps the flavors lively. I always have lime wedges on the side because a squeeze of citrus brightens everything up. This dish also works well for meal prep since you can cook the vegetables ahead and assemble everything just before serving.
Gado Gado Vegetable Salad
Cooking Tips
Keep an eye on the blanching times because you want the vegetables tender but still crisp. Refresh them in cold water right away to stop the cooking process and preserve their color. When you mix the vegetables with the nut sauce, use a gentle hand so the delicate pieces stay intact. If your sauce feels too thick, you can thin it with a tablespoon or two of warm water. Arrange everything on a large, shallow platter so each component is visible and easy to serve.
Serving and Storing Suggestions
This recipe serves about four to six people, depending on whether you are serving it as a main dish or a side. Prep time is around fifteen minutes, and cooking takes another twenty minutes. Serve the salad at room temperature or slightly warm for the best flavor. Store any leftovers in an airtight container in the refrigerator for up to two days, though the vegetables will soften a bit. Keep extra sauce and garnishes separate if you can.
Similar Recipes
- Thai Papaya Salad
- Vietnamese Spring Roll Bowl
- Peanut Noodle Salad
- Indonesian Tempeh Bowl
- Asian Cucumber Salad with Sesame
Nutrient Benefits
This salad packs in plenty of vitamins and fiber from the variety of vegetables. The hard-boiled eggs provide protein and healthy fats, while the nut sauce adds more protein along with beneficial fats from the peanuts. Potatoes give you energy from complex carbohydrates, and the fresh greens contribute antioxidants. The lime juice and tomatoes add vitamin C, and the whole dish feels balanced and nourishing without being heavy.
Gado Gado Vegetable Salad
Ingredients
- 10 Small Potatoes
- 12 Green Beans
- 1 Carrot (peeled and sliced)
- 1 cup Small Broccoli or Cauliflower Floret
- 12 Snow Peas (small)
- 2 cup Chinese Cabbage (roughly chopped)
- 1 cup Bean Sprouts
- 1 cup Spicy Nut Sauce
- 1 small Lebanese Cucumber (sliced)
- 3 Cherry Tomatoes (sliced)
- 3 Hard-boiled Eggs (cut into wedges)
- 1 Red Onion (cut into rings)
- Red Chilli (shredded, for garnish)
- Green Chilli (shredded, for garnish)
- 6 Lime Wedges
Instructions
- Boil potatoes until tender.
- Drain and cut each in half.
- In lightly salted water, parboil the beans, carrot and broccoli.
- Drain and refresh in cold water and drain again.
- Boil more lightly salted water and blanch he snow peas, cabbage and sprouts.
- Drain and refresh in cold water and drain again.
- In a large bowl, combine all the cooked ingredients.
- Add 2/3rd of the spicy nut sauce and stir carefully.
- Pile the salad on a platter.
- Surround with the cucumber and tomato slices and the egg wedges.
- Drizzle the remaining sauce over the top.
- Scatter the onion rings, red chilli and green chilli on top.
- Place lime wedges around the edges.
- Serve.
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Frequently Asked Questions
Can I use different vegetables in this salad?
Yes, you can swap in whatever vegetables you have on hand. Zucchini, asparagus, or baby corn work well. Just make sure to blanch them until they are tender but still crisp.
How do I make the spicy nut sauce from scratch?
Blend roasted peanuts with garlic, lime juice, soy sauce, brown sugar, and chili paste until smooth. Add warm water to reach your desired consistency. Adjust the heat and sweetness to taste.
Can I prepare the vegetables ahead of time?
Without a doubt. You can blanch and refresh the vegetables a few hours ahead and keep them covered in the refrigerator. Assemble the salad and add the sauce just before serving so everything stays fresh.
Is this salad served warm or cold?
It is traditionally served at room temperature, which lets the flavors come through without being too hot or too cold. The contrast between the warm vegetables and the cool garnishes is part of the appeal.
What can I substitute for hard-boiled eggs?
Fried tofu or tempeh cubes are good alternatives if you want to keep the dish vegetarian or vegan. They add protein and soak up the sauce nicely.
